rich beef barley soup

based on Ina Garten's recipe in Barefoot Contessa: How Easy Is That? (2010)

~6 servings

Heat in large pot or Dutch oven over medium heat:

1 tablespoon olive oil

2 pounds beef oxtails (or short ribs)

1 teaspoon salt

0.5 teaspoon black pepper

About 10 minutes, until oxtails are browned all over.  

Remove oxtails with a slotted spoon and reserve.

Add:

2 cups leeks, white and light green parts chopped (2 leeks)

2 cups carrots, diced (4 carrots)

1 cup celery, diced (2 stalks)

2 garlic cloves, minced

Cook and stir occasionally, about 10 minutes until vegetables start to brown.

Add:

2 sprigs fresh thyme leaves (tied together)

3 bay leaves

Return oxtails to pot.

10 cups beef broth

1 teaspoon salt

1 teaspoon black pepper

Raise heat, bring to a boil.  Lower heat, simmer 1 hour.

Discard thyme bundle and bay leaves.

Skim off the fat.

Meanwhile, boil 4 cups water and add:

1 cup pearled barley

Simmer uncovered 30 minutes then drain.

When soup is ready, add barley.

Cook another 15-20 minutes, until barley is tender.

Season with salt and pepper to taste.

Serve with or without the oxtails.

winter vegetables and beef soup

based on a Bon Appetit recipe (March 2006) and an American's Test Kitchen recipe

about 6 main course servings

Combine in a bowl:

1 pound sirloin tip steaks, 0.5 inch pieces

2 tablespoons soy sauce

In a large Dutch oven on medium-high heat:

1 pound cremini or button mushrooms, quartered

1 large onion, chopped (about 1.5 cups)

Stir frequently, until onion pieces are brown and dark bits form on pan bottom, 8-12 minutes.

Transfer vegetables to a bowl.

Add the beef and cook until brown, 6-10 minutes.

Add:

2 tablespoons tomato paste.

1 garlic clove, minced.

Stir constantly, about 30 seconds.

Add:

0.5 cup red wine

Scrape bottom of pot, cook until syrupy, 1-2 minutes.

Add:

4 cups beef broth

2 cups chicken broth

4 medium carrots, cut into 0.5 inch pieces (about 2 cups)

2 large yukon gold potatoes, diced (about 2 cups)

1 tablespoon fresh thyme

2 bay leaves

Also, add the mushrooms and onions.

Bring to a boil, then reduce heat to low, cover, and simmer until vegetable and meat are tender, about 45-50 minutes.

Add (optional):

0.5-1 cup frozen corn kernels

0.5-1 cup frozen peas

0.5-1 cup frozen green beans

2 cups beef broth (optional, to thin the soup)

salt and pepper, to taste

korean-style short ribs

based on the recipe from Williams-Sonoma's Essentials of Grilling (2003)

4 servings

To make the marinade, combine:

0.25 cup soy sauce

3 tablespoons rice vinegar

3 tablespoons dry sherry

3 tablespoons asian sesame oil

1.5 tablespoons peeled and grated fresh ginger

1.5 tablespoons honey

0.25 cup sesame seeds (optional)

Add to the marinade:

3-4 pounds beef short ribs, crosscut flanken style

Cover and refrigerate for 3-24 hours, turning occasionally.

Remove from the refrigerator 30 minutes before grilling.

Oil the grill rack.

Grill over high heat, turning once, brush with marinade.

Cook until nicely charred, 6-10 minutes per side for medium-rare.